Turkey meatloaf with butternut squash, wild rice and apple glaze

Recipe ANNA Magazine, Photography Jerry Grajewski

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This meatloaf is an ANNA original! The flavours of fall and Thanksgiving are all featured in this fantastic updated version of a family dinner classic.

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Ingredients

1⁄2 cup wild rice, soaked in 2 cups of water overnight, drained and rinsed

2 yellow onions, chopped

1⁄2 butternut squash, chopped

2 tablespoons extra-virgin olive oil

1⁄2 teaspoon ground sage

1⁄2 teaspoon dried thyme

2 teaspoons coarse salt

1 teaspoon freshly ground pepper

2 pounds ground turkey

1 cup white breadcrumbs

2 eggs

1⁄2 cup ketchup

1⁄2 cup unsweetened applesauce

1 cup dried cranberries

Apple glaze

1 1⁄2 cups chicken stock

1 1⁄2 cups unsweetened applesauce

5 tablespoons brown sugar

Coarse salt and freshly ground pepper, to taste

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For glaze, in small pot over medium-high heat, combine all ingredients. Cook until reduced in volume by half; set aside.

In large sauté pan over medium-low heat, cook onion and butternut squash in olive oil for 8-10 minutes or until onions are translucent. Add sage, thyme, salt and pepper; set aside to cool.

Preheat oven to 350°F. In large bowl, combine turkey with wild rice, cooled squash and onions, breadcrumbs, eggs, ketchup, applesauce and cranberries. Mix well. Place in large loaf pan and cover with 1⁄2 cup glaze. Place loaf pan on baking sheet and bake for 1 hour and 15 minutes to

1 1⁄2 hours, topping with another 1⁄2 cup glaze halfway through cooking time and rotating pan for even browning. Cook to internal temperature of 165°F. Remove from oven and let rest 15 minutes. Serve with leftover glaze. Serves 8.